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I'm Jonathan Stiers (pronounced Styers). Join me as I share my adventures in food, design, entertaining and travel. I hope you enjoy and find some inspiration!

Powdered Cake Donuts

Powdered Cake Donuts

I have a thing for donuts. And while I was thinking about 2017 and the New Year, wouldn't it be nice to start with blank, white canvas? That was the inspiration behind these sweet, beauties. That and I wanted a reason to make some donuts. They're baked, not fried and have the perfect balance of cinnamon, sugar and nutmeg. I made a cappuccino and couldn't resist dipping one of these and it was nothing short of amazing! 

Ingredients

Makes 12 Donuts

  • 2 cups all-purpose flower
  • 2 teaspoons baking powder
  • 1 1/2 cups sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon table salt
  • 1 large egg
  • 1 1/4 cups whole milk
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract

Directions

  1. Pre-heat oven to 350F degrees and spray your donut pans with cooking spray.
  2. Combine and sift flour, sugar, baking powder, cinnamon, nutmeg and salt in to large bowl.
  3. In a small bowl, whisk the egg, milk, 2 tablespoons of melted butter and vanilla extract.
  4. Combine with the dry ingredients and mix with a spoon or baking spatula.
  5. Transfer to large freezer bag and cut the corner (or a pastry bag if you've got one!).
  6. Fill each cavity to 2/3 of the way full. Any more and your donuts will fill in!
  7. Bake for 17 minutes or until a toothpick comes out clean. Let cool for 5 minutes.
  8. Give your pans a good tap then turn upside down to get those bad boys out.
  9. In a pie dish, dredge each donut in powdered sugar until completely coated. 
  10. You absolutely must dip these in your cappuccino or cup of coffee...no really, I insist!

All photos ©2017 Jonathan Stiers | Original recipe from Barefoot Contessa

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